Panqueques de Zanahoria receta

View now

Tiempo de preparación: 15 minutos

Hora de cocinar: 10 minutos

Rendimientos: 10 panqueques

A fun and healthy twist on pancakes to enjoy at any meal.

Prep time: 15 minutes

Cook time: 10 minutes

Makes: 7 Pancakes

Ingredients

½ cup oats (quick-cooking or old fashioned rolled)

¾ cup low-fat buttermilk (see Notes)

½ cup finely grated carrot

1 egg

1 Tablespoon vegetable oil

¼ cup nonfat or 1% milk

½ teaspoon vanilla (optional)

½ cup all-purpose flour

1 Tablespoon sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon (optional)

Wash hands with soap and water.
Rinse or scrub fresh vegetables under running water before preparing.
In a medium bowl, mix oats and buttermilk and set aside to soak.
Add egg, oil, milk and vanilla extract, if desired, to the oats mixture; beat well. Stir in the carrot.
In another medium bowl, stir together dry ingredients. Add dry ingredients to oats mixture and stir gently. If it seems too thick add a small amount of milk.
Lightly grease a large skillet or griddle and heat over medium-high heat (350 degrees F in an electric skillet). For each pancake, pour about ¼ cup batter onto the hot skillet or griddle.
Cook until bubbles come to the surface of the pancake and the edges begin to dry. Turn over and cook other side until golden brown.
Refrigerate leftovers within 2 hours.

Notes:

To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right.
Top with applesauce, fresh fruit or yogurt.
Try adding ½ teaspoon pumpkin pie spice.
You can use whole-wheat flour instead of all-purpose flour.
No buttermilk? Place 1Tablespoon of lemon juice or vinegar in measuring cup and fill to the 1 cup line with milk. Stir and let set to thicken slightly.
No egg? Replace it with 1 Tablespoon ground flaxseed mixed with 3 Tablespoons water that sits for 10 minutes to form a gel. Or replace it with 3 Tablespoons aquafaba (the liquid drained from a can of garbanzo beans).